Bruscandoli
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INGREDIENTS
- ; town)
- Salt ; to taste
- 4 tb Butter; divided
- 1/4 c Dry white wine from friuli
- Black Pepper ; freshly ground
- 2 lb Hop shoots; wild or pencil asparagus
- 2 Hard-boiled eggs
- 1/4 c Finely-chopped Italian
- (or substitute pea shoots
- Juice and zest of 1 lemon
INSTRUCTIONS
Bring 6 quarts water to boil and assemble ice bath next to pot. Trim ends of bruscandoli (or substitute) and submerge into boiling water for 30 seconds. Remove and plunge into ice bath for 2 minutes. Remove and drain on a towel. In the meantime, press the eggs through a sieve. In a 12- to 14-inch saute pan, heat 2 tablespoons butter over medium heat. Toss the egg in the pan and add lemon juice and white wine. Bring to boil and add butter, then bruscandoli and parsley. Toss to coat and warm through, season with salt and pepper and serve garnished with lemon zest. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D08) Per serving: 140 Calories (kcal); 14g Total Fat; (89% calories from fat); 3g Protein; trace Carbohydrate; 137mg Cholesterol; 148mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Recipe by: Mario Batali Converted by MM_Buster v2.0n.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (264g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 42 | ||
| Calories from Fat: 24 (57%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.7g | 4 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 106mg | 33 % | |
| Sodium 31.2mg | 1 % | |
| Potassium 47.6mg | 1 % | |
| Total Carbohydrate 1.4g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 1.3g | ||
| Protein 3.2g | 5 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 42
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